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Photograph of Festive Blackberry Crumble with Brown Butter, Pecans and Oats

Festive Blackberry Crumble with Brown Butter, Pecans and Oats

The wonderful thing about Festive Blackberry Crumble with Pecans, Oats and Gin is that you first have to make Festive Gin with Blackberries, Cinnamon and Bay. What a hardship - two delicious recipes, bursting with the flavours of Christmas, in one!

Course Dessert, pudding
Cuisine British
Keyword blackberries, Brown butter, crumble, festive
Cook Time 40 minutes
Author Susan

Ingredients

For the blackberries:

  • 900g blackberries (See Recipe Notes)
  • 225g caster sugar, or to taste
  • 2 tablespoons water

For the crumble:

  • 100g unsalted butter
  • 50g pecan nuts, chopped
  • 75g plain/all-purpose flour
  • 75g jumble porridge oats
  • 35g caster sugar
  • 35g soft brown sugar
  • ⅛ teaspoon fine salt

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C/180°C/350°F/Gas4

  3. First cook the blackberries: remove the cinnamon and spices from the blackberries. The blackberries will look very plump because they are swollen with gin.

  4. Place all the ingredients in a saucepan and bring to a gentle simmer.

  5. Cook for 5 – 15 minutes, or until cooked to your liking.

  6. The blackberries will make a lot of juice when you cook them – strain the juice from the stewed blackberries but save it to pour over the crumble when you serve it.

  7. Transfer the blackberries to a baking dish and set aside to cool.

  8. Now made this luscious festive crumble topping: melt the butter in a large sauce pan and cook until it darkens and smells nutty. (For more information to making brown butter, see here.)

  9. Chop the pecan nuts.

  10. Add the pecans, flour, oats, sugars and salt to the pan and mix well.

  11. Cover the blackberries with the crumble and bake in the centre of a preheated oven for 30 - 40 minutes or until lightly browned and crispy.

  12. To serve: add some vanilla ice cream to the centre of the crumble and pour over a little juice. Serve the remainder of the juice separately.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • saucepan x 2
  • chopping board and knife
  • baking dish

Blackberries:

If you do not have enough blackberries from the gin, you can:

  • add some fresh blackberries
  • add some fresh raspberries
  • add some peeled, cored and chopped apple. Bramleys are best.